Frank's N'Awlins Gourmet Stuffed Meatloaf
Why make just a ho-hum everyday meatloaf when with the same effort and a few extra ?ingredients you can make a delectable gourmet stuffed meatloaf? All your directions are right here! So go ahead knock yourself out!!
1-1/2 lbs. lean ground beef
1 lb. lean ground pork
1 cup fresh bread crumbs
3/4 cup finely chopped onions
1/2 cup finely chopped celery
1/3 cup finely chopped bell pepper
1/4 cup finely chopped parsley
4 cloves minced garlic
3 whole raw eggs, beaten well
2/3 cup cultured buttermilk
1 small can V-8 juice
1 tsp. salt
1/4 tsp. black pepper
1/4 tsp. white pepper
1 tsp. sweet basil
1 Tbsp. Frank Davis Beef Seasoning
1 tsp. Worcestershire Sauce
12 oz. lean centercut bacon
1 cup canned mushrooms
1 cup sharp cheddar cheese, shredded
1 cup Monterey Jack cheese, shredded
3 hard cooked eggs
Start off by putting the beef and the pork in a large mixing bowl and adding to it, one ingredient at a time, all the ingredients except the last five on the list. Now do not attempt to shortcut the recipe by "dumping" everything together! Your blend will not be consistent nor uniform if you do. For best results, forget about using a spoon mix everything with your hands. When you have the mixture blended well, go ahead and separate the meat into two equal portions.
At this point, take a 6 x 9 x 3 loaf pan (one you_d use to make bread), grease the bottom ??and sides with margarine, and pack one portion of the meat in the bottom of the pan. ?
Then take your fingers and hollow-out the center, pushing the meat up the sides of the pan, thereby creating a pool in the middle. Now run about three strips of bacon over the bottom of the pool, scatter a handful of sliced mushrooms on top of the bacon, sprinkle a little cheese over the mushrooms, and press the hard boiled eggs (end-to-end) into the cheese. Then do the process in reverse_drop in a few more mushrooms, shake on a little more of the cheese, and then top off the stuffing with three more strips of bacon.
Now take the second portion of meat and tightly pack it into the pan on top of the stuffing. Allow yourself enough time to seal the meat edges with your fingers so that the top and bottom layers "fuse" together. Don't be afraid to press down hard this will keep the layers from separating as the loaf cooks.
All that"s left to do is preheat your oven to 350 degrees and bake the loaf for about 50 minutes or until the top of the loaf turns a crispy golden brown and the meat begins to pull away from the sides of the pan. To make slicing easier, and to keep the cheesy insides from running out when you slice, you should allow the loaf to rest on the countertop for about 15 minutes before serving it.
Chef's Hints :
Before you serve the loaf, drain the pan drippings into a skillet and heat it to bubbling.
Then toss in 1/2 cup of green onions and cook them until tender (about 3 or 4 minutes).
Now, very slowly, whisk in a little flour or cornstarch mixed with cold water and simmer it over medium-high heat (stirring it constantly) until you create a smooth sauce.
All that's left is to slice the loaf, top it with the sauce, and have at it. I recommend you serve this meatloaf with oven-roasted garlic potatoes and pan-braised spinach with feta cheese.
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